Adapted from Michael Reeps’s recipe. Michael has a lot of helpful pictures, facts and tips about the yogurt making process that I have not included here.
What You’ll Need:
- 1 Half gallon of milk
- 2-3 Tbs of plain yogurt (as a starter)
- 1 8-10 Qt stock pot
- 1 4-5 Qt pot with lid
- 1 Metal or plastic spoon
- 1 Dial thermometer with clip
- 1 Heating pad
- Create a Water Jacket. Place larger pot in sink. Place smaller pot inside it. Fill larger pot until water line goes about half way up the side of smaller pot.
- Sterilize Equipment. Place your thermometer and spoon in the large pot of water. Place smaller pot upside down over larger pot. Heat water until boiling.
- Add Your Milk. Carefully pour your milk into the smaller pot. Clip your thermometer to the rim of the smaller pot.
- Heat to 185°F, stirring frequently.
- Cool to 110°F. Carefully place pot of milk in cold water bath. Stir occasionally.
- Pitch Your Yogurt. Pour your 2-3 Tbs of yogurt into your 110°F milk.
- Stir, Cover & Warm. Stir milk well to distribute yogurt you just pitched. Cover with lid. Set heating pad to medium and place on a cutting board. Place pot of pitched milk on top. Cover with a dish towel.
- Wait Seven Hours. *Michael recommends waiting 7 hours…I would wait 10 hours as I prefer thicker yogurt.
- Remove from heating pad and uncover yogurt. Use a spatula to see that milk has curdled. Stir vigorously to mix curds in with liquid.
- Pour into Containers. Chill Overnight.
- Be sure to reserve 2-3 Tbs of your yogurt for you next batch!